Agilo e Olio

Agilo e Olio

By Food E Fare

Aglio e olio is a classic Italian pasta dish that translates to "garlic and oil" in English. It is known for its simplicity, relying on a few basic ingredients to create a flavorful and satisfying meal. Aglio e olio is a popular choice for those seeking a quick and easy pasta dish with minimal ingredients.

Here's a basic recipe for Aglio e olio:


  • 1 pound (about 450g) pasta (common choices include spaghetti or linguine)
  • 1/3 cup extra-virgin olive oil
  • 4-6 cloves garlic, thinly sliced or minced
  • Red pepper flakes (optional, for heat)
  • Fresh parsley, chopped
  • Grated Parmesan cheese
  • Salt and black pepper to taste


Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining.

Sauté Garlic:

  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced or minced garlic and red pepper flakes (if using). Sauté the garlic until it becomes fragrant and just starts to turn golden, being careful not to let it brown too much.

Combine Pasta and Garlic Oil:

  • Add the cooked and drained pasta directly to the skillet with the garlic oil. Toss the pasta in the oil, ensuring it is well coated. If the pasta seems a bit dry, you can add some of the reserved pasta cooking water to moisten it.

Season and Garnish:

  • Season the pasta with salt and black pepper to taste. Add freshly chopped parsley and toss to combine.


  • Serve the Aglio e olio hot, drizzled with a bit more extra-virgin olive oil if desired. Grate Parmesan cheese over the top for added flavor.


Aglio e olio is a versatile dish that can be enjoyed on its own or customized with additional ingredients such as grated Pecorino Romano cheese, lemon zest, or even sautéed vegetables.

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